We have been going to Le Village Buffet at the Paris Hotel in Las Vegas annually for several years. My kids love going there and insist that it be part of our annual trip (my husband goes for a conference, I go for the pool, the kids just come along). In these years, I’ve noticed a substantial decline. We visit it with a Buffet of Buffets pass, which means we pay about $20+tax per person for the meal. For that, it’s not a bad deal. But at the $32 full price, it’s not in the least justifiable.

We visited Le Village Buffet both for a weekday dinner and breakfast last week. I noticed the dinner buffet to be poorer and less French than in previous years. Gone was the tri-tip from the Savoy section, for example, replaced by roasted cauliflower! You could still get chicken or sausage, but no beef. The prime rib had been replaced by roast beef – it had a nice flavor and it was a large piece, but it wasn’t special. There was no roasted lamb or pork belly. There was duck a l’orange, but it was a failure. Once again the meat was too dry and the flavor lacking to justify the dish. I was sorry I tried it. If they are going to kill a duck, they should honor it by cooking it properly. Mashed potatoes and mushrooms were good, but pedestrian.

A mushroom crepe, cooked with cheese and sprinkled with some sort of truffle sort, OTOH, was delicious. I did have to wait for half an hour to get it – the Paris was apparently too cheap to have two crepemakers working on tandem -, but at least I enjoyed it. I also enjoyed the leftovers of my daughter’s caprese crepe (but note that the mozarella they use is not fresh, despite their claims). She liked the truffled mac & cheese.

Desserts, as usual, did not awe, but some were OK. Mostly not worth the calories, however.

Breakfast for me the next morning was a strawberry ricotta crepe. The wait wasn’t as long, but again they could have used a second crepe-maker. The crepe was delicious – but not worth the $22 price, even if we add the average coffee and non-fresh orange juice that I also consumed. But the crepe was too filling to want to eat anything else. My daughter had the cookie dough crepe which she felt was really good but too sweet. The more traditional banana/nutella crepe was also good.

The choices for crepes (same for dinner and breakfast) have also gone down. They used to have mixed berries and sliced hazelnuts available in the past, but they do no longer.

Note that Le Village Buffet is the only buffet in Vegas that accepts Open Table reservations. Make them and save yourself the line.

For years, Le Village Buffet at the Paris Hotel and Casino was my favorite buffet in Vegas. I appreciated the combination of French classics and regional dishes, and looked forward to tasting dishes that I don’t encounter that often otherwise. My daughters love the atmosphere – the buffet is decorated so that you feel you are eating al fresco in a French village square. However, my last visits to the buffet – for dinner and breakfast in August 2014 – were really disappointing, and I don’t look forward to going back.

DINNER

We went to dinner at 8 PM, later than in previous occasions, but not what I would consider particularly late for Las Vegas. The place was hopping and there were enough people in line that I was happy we had made a reservation through Open Table and were sat immediately (however, we were put in the non-decorated room near the bathroom, nor a particularly nice dining location). The food, however, left much to be desired. They were out of several dishes and the quality and taste were inferior to previous occasions.

This time I started with the cavatappi with truffle sauce, which I had raved about the previous year. It was almost as good. The duck a l’orange was overcooked and a little tough, but not too greasy and the orange sauce was good. Scalloped potatoes were as good as I remembered – as was the tri-tip.

Other dishes were a failure. Both the prime rib and the stuffed lamb were dry, the former was also chewy. The mac & cheese had peas instead of bacon, and even my 9-year old didn’t like it. The sole was cooked Florentine style this time, and also seemed dry. They were out of quiche. The pork belly, which had been served in a cute individual plate last year, now had the texture and flavor of pork shoulder, but still managed to feel dry in my mouth. I usually like my dishes salty, but I felt most of the meat was oversalted.

For dessert I had a made-to-order crepe with mixed berries (they were out of strawberries) and bananas inside, and caramel sauce, powdered sugar, whipped cream and candied hazelnuts outside. It was outstanding, delicious, perfect. I would much recommend.

The creme brulee was also quite good, and there was a square cheesecake with berry fruit inside which was also delicious. Other cheesecakes weren’t, but I didn’t try too many of the desserts.

Service was good, but all in all, I didn’t think it was a particularly noteworthy meal.

BREAKFAST

Breakfast the following morning was also disappointing – or would have been if I had paid full price for it. None of the pastries looked appetizing, they weren’t French and they were served cold. My daughter likened them to pastries from Costco. We didn’t actually try them, however, so perhaps they tasted better than they looked. My daughter had a muffin and enjoyed them.

My husband said the slab bacon was pretty good. They have a wide assortment of savory dishes, but I prefer sweet fare in the morning. I had one of their #1 crepes, with banana and nutella, and it was very good. However, there is a creperie right outside selling crepes for $11, which is a better deal than the breakfast buffet.

The coffee was OK, the orange juice was low-quality bottled stuff.

We’ll be staying at the Paris again this year, so I may still give the restaurant a try if I get a good daily deal. Regular price for Total Rewards members vary from $23 to $34 depending on meal and day.

August 2013 review

I will admit that what keeps us returning to Le Village is, more than anything, the setting. The buffet is made to look as if you are eating in the middle of a French village, under the late afternoon sky. Sure, it’s a little bit Disneyesque, but charming nonetheless and a huge favorite of my oldest daughter, Mika, now age 11.

We wouldn’t go back to Le Village if the food wasn’t good, however, and indeed the food here is at least a notch or two above that of other buffets. Not everything is a winner, of course, but there are enough wonderful dishes to keep any French food lover happy.

The buffet is divided in stations which purport to present dishes from different regions of France. In addition to these, there is a large salad, soup and seafood station as well as a dessert station. The food at the regional stations is not always true to the provinces it represents, but they at least try to make the effort.

During both of our most recent stays, we enjoyed the grilled meats in the Savoie station. They are nicely seasoned and cooked, just make sure to forgo the sauces. Don’t miss the cheeses at this station either.

Next to it, the Brittany station specializes in crepes. They have both savory and sweet offerings. I haven’t tried the savory yet, but make sure you leave room for a sweet crepe at the end of your meal. They are very, very good. I particularly enjoy the hazelnuts on top.

The Normandy station specializes in seafood, and if you must have sushi while at Le Village here is where you’d find it. I had the stuffed sole instead, which was very good. I hadn’t enjoyed the quiche when I had it in 2012, but by 2013 it had become more flavorful.

No Vegas buffet can survive without the obligatory carved-to-order roasts and other American traditional foods, and Le Village has decided to place this in the Burgundy station. The prime rib was very good, so I guess I can’t really complain. The mac & cheese was lacking back in 2012, but by 2013 it was made with brie and bacon and could satisfy both kids and grownups alike.

Food in Alsace also got better. In addition to the traditional bakeoff, this year there was an amazing pork belly, fork tender and extremely flavorful. Don’t miss it and get some scalloped potatoes and caramelized onions while you’re at it.

I’ve always left the Provence station for last, but perhaps next time I should change that. The cavatappi pasta in truffle sauce I had this year was, easily, the best dish I had in Vegas. It would not be out of place at a 5-star restaurant and I think next time I’ll begin by having half a plate of it. Alas, I remember this same dish lacking the year before so hopefully my good experience wasn’t a fluke.

Dessert wise, if you must try something other than a crepe (and you probably must), Le Village does a particular good job with its chocolate pastries and its creme brulee. The kids like the frozen custard, very much like soft ice cream.

When we were there, Le Village also offered an “all you can drink wine, champagne or mimosas” for $14. According to their website, they’ve now changed this to all-you-can-drink Blue Moon or Miller Lite beer, house red and white wine or bloody marys for $12. The house wines are undrinkable, however, so unless you really like Blue Moon (which I haven’t tried), you may want to stick with water or soda.

Service was competent both times we went, however it was much friendlier the second time. She got a much better tip.

The one issue I have with Le Village buffet is that it’s rather expensive. It’s between $30 and $33 for dinner ($3 off if you have a Total Rewards card) for adults and $18 to $20 for children, but Le Village defines as an “adult”anyone over the age of 8. I hope that they don’t apply the same standards to their labor practices. In any case, I wouldn’t pay full price to go to Le Village, but keep your eye on groupon for special deals (we got dinner and unlimited drinks for 2 for $45). Le Village also participates in the Buffet of Buffets deal.

July 2012 Review

My husband and I love French food and had been happy enough with our last experience at the Paris Buffet (back at the turn of the millennium), that we decided to give it a try again for dinner when we visited Las Vegas last month (July 2012). This despite the fact that the buffet now gets mixed reviews. In all, I have to say we were pretty happy and it was easily the best of the four other buffets we ate in Vegas using our Buffet of Buffets pass (Planet Hollywood, the Rio, Harrah’s and Main Street Station).

Three things make the Paris buffet special. One is the Disneyiske setting, in an open-air plaza, under a fake sky, surrounded by cute French-looking houses. My kids loved it, but so did I. A second is the fact that the food actually tries to be regional French, it doesn’t always succeed, but it’s a valiant effort. Finally, it’s the fact that the menu is limited enough to at least give you a chance to try everything you want to try (not everything there is, of course). I tried a lot of stuff.

The food stands are divided by French region, though there is a station dedicated to soup, salads and seafood and another to desserts. I tried the French Onion soup here and was underwhelmed. The onions had not been caramelized enough and the broth was too weak.

The first region I visited was Provence. Here I tasted some beef braised in a dark sauce. My husban liked it quiet a bit, but I felt the dish needed some sweetness, some wine in the sauce or caramelization on the beef. The saffron rice tasted like plain buttered rice, it was good but there were no hints of saffron. A dish of pasta in a cream sauce was quite satisfying, though I think it would have been helped by some grated cheese on top. A stewed chicken gave a hint of having been cooked in wine, but otherwise lacked seasoning.

My next region was Alsace, a region in the border with Germany that has gone back and forth between the two countries. I’ve both eaten and cooked Alsatian food before and I’m quite fond of it. Unfortunately, I wasn’t too fond of the chocroute garni, the meat was a tad too sweet and too spicy for me, while the pickled cabbage was too vinegary for my taste. The rest of the offerings were better, but not Alsatian. The cassoulet was nicely done and the meat was flavorful,the caramelized pearl onions were delicious, though a little underdone, and the scalloped potatoes were wonderful.

My venture into Savoie (a region I don’t know at all) was even more successful. Here I tried the grilled pita bread, lamb, tri-tip and chicken – apparently they like to grill in Savoie. They were all great, in particular the lamb and the tri-tip. Don’t bother with the chateubriand sauce, however, it wasn’t that good and would have ruined the meats.

This station also includes a sample of cheeses. The smoked gouda (or a cheese that tastes as such) was particularly delicious.

Normandy offered a stuffed sole which I loved. It had a beautiful crust and a delicious flavor, once you added a squeeze of lemon juice. Mike wasn’t as fond of it, and I can’t really understand why. The ham and cheese quiche was less successful, it tasted very much of Parmessan. There is also a small sushi section, but I didn’t try that at all.

Finally, I was surprised that there was neither beef bourguignon nor coq au vin in the Burgundy section but I then realized that this was actually the American station. Here you can find rotisserie chicken (I didn’t try it), prime rib (very good), roasted pork with apples (so salty as to make it inedible), roasted and mashed potatoes (good enough) and mac & cheese (lacked flavor).

For dessert, I first headed to the Breton section where you could try apple crisp and bread pudding (homey, but nothing to write home about) as well as made-to-order crepes. The crepes were the standard French variety, rather than Breton buckwheat galettes, but they were delicious. I had mine with strawberries and bananas covered with fudge and hazelnuts. The one problem is that the strawberries were already macerated and too sweet, so make sure you add some element to compensate for that. Still, it was sooo good.

We also visited the dessert station and here I tried several things. There was a chocolate mousse pastry on a hazelnut crust which was delicious and a lemon cookie sandwich that was out of this world. The other desserts impressed less. The cheesecake was less inspired that at other buffets and the creme brulet lacked umf. I liked the peanut butter cookie, but the sugar cookie was nothing special. The kids loved the soft custard (aka ice cream).

I had the unlimited mimosas/champagne/wine deal for dinner ($14, I think), and it’s a good deal if you’re planning to drink alcohol and are not too picky about quality. I enjoyed the mimosas and the champagne. The wine tasted like $2 chuck and I would definitely not have it again.

Probably the worst part of the evening was our waitress. She was efficient but seemed to be having a crappy night and there was never a hint of smile on her face. I’m sorry, but dining is an experience and unhappy waitresses bring it down a notch.

I’ve been a fan of Delights in previous trips, but we skipped it this time. The menu has been greatly reduced and the prices have gone up. A simple coffee is now $4, a 12-oz fountain soda filled of ice is $5, and a tiny bottle of Fiji water or Pellegrino is $6!

Food is more reasonable, but those prices are just unconscionable.

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This blog post was written in 2015

Food in Las Vegas is expensive, and nowhere more so than at the hotels where captive audiences allow restaurants to charge outrageous prices without even flinching. Even the restaurants at the hotel food courts are expensive, with a low-quality fast food meal reaching around $10. In this context, the Delights Deli at the Signature suites is really a delight. It has high-quality, delicious food at very reasonable prices.

I’ve eaten there several times during both my stays at the Signature. I’ve had their sandwiches, pizza and pastas (all around $12). They come in generous portions, and they pack them well to bring to your room. I had the cajun chicken alfredo last time, which was tasty but a bit spicy. The pizza is traditional, Italian-sytle thin pizza. Pretty good and well priced. They also have breakfast dishes.

They are open daily 7 am to 9 pm, and you can browse at their menu online. However, you can only order in person. Beware that wait to get your meal prepared can take long, even at non-peak times. There is a nice, casual dining room if you want to eat-in.

Seventeen years into my International Food Project, it’s become pretty clear that I’ll be lucky if I get to the middle of the alphabet before I die. The real problem is that I get enthusiastic for a while, do a lot of cooking, and then just get tired of it and go back to eating frozen food for months on end. Now that my children are vegetarians-that-don’t-eat-vegetables, finding recipes that even a couple of us will like is very hard. And if I can’t cook for my kids-that-won’t-eat-anything, it seems selfish to cook for just Mike and I.

Still, after a few months of frozen food I’m hungry for some good homecook food so I’m going back to this project. And this means getting to date with my writing. I cooked all these cuisines in late 2016 and early 2017. I thought I was done with “G” cuisines, but I discovered a few new ones: Gascon, Greenlandish, Gibraltarian and Guernsey. I also found other cuisines that come earlier in the alphabet. That, of course, is one reason why I’ll never finish this.

Meanwhile, here are the cuisines I did finish!:

Bissau-Guinean – My journey into this Portuguese inspired West African cuisine could have gone better.

Equatorial Guinea – Try as I might, I could not avoid making yet another dish of chicken with peanut sauce.

Guinean – I made just one dish from this neighboring country, fortunately it was good!

Ghizhou – Another tough country to tackle, but I found one good recipe

The Everett & Jones restaurant in Hayward has become more and more erratic in their opening hours, so we are looking for a new BBQ joint to call our own. Last week we gave Saleh Smokehouse a try. It gets a B+, in my book.

We ordered a plate of links, another of beef, and another of beef and ribs. Alas, instead of ribs the last plate had links and we didn’t realize it until we came home. We’re going to have to go back and try the ribs.

I was personally happy with both the beef and the links. The beef was tender, juicy enough and not overly fatty. The links were coarse, gritty and homemade. My husband wasn’t as happy with the links, however, finding them too dry and inferior to E&J’s. He also didn’t think the BBQ sauce was as great, but I actually thought it was pretty similar to E&J’s. He was reasonably happy with the baked beans and potato salad.

Saleh Smokehouse is located inside a mini-market in East Oakland. In addition to barbecue they sell fried chicken and fish & chips, which we didn’t try. We did pick up a couple of slices of homemade cakes. I thought the German chocolate cake one was fine, but it needed more coconut flavor in the frosting. On the plus side, it wasn’t overwhelmingly sweet.

For memory’s sake alone, I want to record here – over a year late – my menu for Christmas Eve 2015. My bathroom sink broke in December 2014, so that year we went out to dinner, but in 2015 my parents and siblings came to visit us. It was bittersweet as my sister Gabriela had passed away the previous spring. I made a very simple meal, with all repeated favorites.

This leek tart has become an obligatory course at all my Holiday dinners.

Fifth Course: Lime Sorbet in shell

I can’t recall if I made or bought the sorbet, but I halvened the limes in two and scooped out the flesh, then I froze them, filled them with lime sorbet, and put them back in the freezer. It was a beautiful presentation.

To make the green beans, just steam them, salt them, toss them with butter and roasted sliced almonds. I made the coconut curry for my vegetarian daughters. I no longer recall what recipe I used, but I don’t recall her being crazy about it.

The chocolate cake is one that my grandmother used to make and I wanted to surprise my father with it. Unfortunately, he couldn’t remember it. My grandmother also used to make maple ice cream and serve it with chopped nuts. She had tiny bottles of maple essence she had brought from her trip to the US before I was born (I imagine, I have no idea how else she could have gotten them) and would make this special ice cream once in a big while. This recipe uses maple syrup, however.

This year, my father and my friends Lola and Iggy came over for Christmas Eve dinner. It was a simpler affair than in other years, with only eight courses. I decided early on that I wanted to make a cheesecake for dessert – a favorite of my friend Lola. Alas, that means displacing the cheese course to the start of the meal. No matter, the meal flowed perfectly and everything was great.

I was able to make most of the dishes in advance, which made for a much less stressful Christmas Eve. This is what we had:

I spent a lot of time looking for recipes of amuse bouches that I could serve in a spoon, but wasn’t satisfied with any. Finally, I decided to wing it and placed a tiny bit of store-bought polenta on each spoon and topped it with a quick, recipe-less mushroom ragout. Wow, was it delicious. Everyone wanted more!

This is an old favorite and was requested by my youngest daughter – who had forgotten it had blue cheese in it and didn’t like it. This time I used Point Reyes blue instead of a milder Gorgonzola, so perhaps that was the problem. Most of us were happy with it.

My oldest daughter requested I make this soup. I wanted to try a new recipe, as none of the ones I tried before were that great, and I was intrigued by using one with coconut milk. This one proved to be a huge hit. It was absolutely delicious. I had meant to add some pumpkin seeds for color/texture (instead of the red onions and kale the original recipe called for) but I forgot. Nobody missed them. Do serve this with sour cream. It needs the added acidity to be truly great. And great it is. I made this in advance and then added some water to reheat it.

This leek tart is another old favorite requested by my oldest daughter. It’s one of the simplest things you could ever made but also the most delicious. Once again, I made individual tarts to make it more elegant and served the cream in a creamer, so everyone could pour themselves some. I made the filling in advance but prepared the leek tarts the day I served them.

We finally get to the main dish! My vegetarian daughters forewent the ribs, but the rest of us were very happy with them. I made them in advance, of course. The buttermilk mashed potatoes are my usually recipe, which I multiplied a few times. The asparagus were simply roasted with olive oil and salt.

Being an Argentinian, dulce de leche cheesecake might seem like an obvious idea. And yet it did not occur to me to make it until I finally decided that my choice of peanut butter cheesecake did not fit with the menu above. It’s a good thing I listened to those voices, as this was probably the most delicious dessert I’ve made in a long time. I used San Ignacio Dulce de Leche, which is a great brand, but I’m sure any other would do. Don’t miss the glace, as the cheesecake is not nearly as good without it.

Slice about half the tube of polenta. Bake or saute it until heated through. Place in serving plates.

Heat the olive oil and butter over medium heat in a medium saute pan. Once the butter is melted add the shallot and cook until soft, stirring as necessary. Add the mushrooms and continue cooking until they are soft and all the liquid evaporates. Add the whipping cream and madeira and cook, stirring, until it reduces to a thick glace. Sprinkle with salt and paper to taste.

Preheat oven to 375°. Line a baking sheet with aluminum oil. Cut the butternut quash in half (or quarters, if easier). Place cut side up on the baking sheet and cover with aluminum foil. Cook until the flesh is soft, 30 to 50 minutes. Cool until you can handle it, then peel or scoop out the flesh onto a plate or bowl and set aside.

Heat oil in a soup pot over medium-low heat. Add the onion and cook until golden, stirring occasionally, about 8 to 10 minutes. Add the squash, apple, broth, ginger, curry powder and nutmeg. Bring to a boil, then reduce temperature to low, cover and simmer until the apples are soft, about 10 minutes.

Remove pot from the heat and, using an immersion blender, puree until smooth. Alternatively, transfer solids to a food processor or blender in batches and process until pureed, then transfer back to the soup pot and mix well.

Add the coconut milk, stir and cook on low for about ten minutes. Season with salt and pepper to taste. Serve with sour cream.

Sprinkle salt and pepper on short ribs. Let sit at room temperature for 30 minutes. Dust in flour.

Preheat oven to 350F. Heat oil over medium-high heat in a large Dutch oven. Working in batches, add short ribs and brown on all sides, removing to a plate as they brown. Pour out all but 1 tablespoon of oil from the Dutch oven and set on medium heat. Add tomato paste and give-spice powder and cook, stirring, for one minute. Add wine and deglace pan. Bring to a boil, then turn down to a simmer, and cook until the liquid is almost completely reduced, about 10 minutes.

Add the short ribs, carrot, parsnip, garlic, cilantro stems and bay leaves. Cover with the broth. Bring the braise to a boil over high heat. Then cover and transfer to the oven. Cook for 2 hours. Remove from oven, let cool, and refrigerate overnight.

The next day, preheat oven to 350F. Remove pot from the refrigerator and remove and discard the congealed fat. Return pot to the oven and cook, uncovered, for 40 to 60 minutes, until the meat is falling off the bone. Gently remove the short ribs from the cooking liquid and keep warm. Strain cooking liquid into a large bowl and discard the solids. Return strained liquid to the cooking pot, set on the stove over medium-high heat and simmer until the liquid is reduced by half. Taste and adjust seasoning if necessary. Return the short ribs to the liquid, and cook until the ribs are warmed through.

Preheat oven to 350F. Butter a springform mold. Line inside with parchment paper and butter again.

Using a food processor, crumble the vanilla wafers into a coarse powder. Stir in the melted butter, sugar and vanilla cream. Press against the bottom of the pan and about 1/3 up the sides. Bake in the oven for about 5 minutes.

Meanwhile, using an electric mixer cream together the cream cheese and the sugar. Mix in the eggs, one at the time. Mix in the dulce de leche, the vanila extract and the pinch of salt. Pour onto prepared crust.

Bake in the oven until it sets, about 50 minutes. Remove, let cool and unmold.

Prepare the glace by heating together the dulce de leche and whipping cream and whisking to combine. Once the cheesecake is cool, spread dulce de leche sauce on the top and sides. Note: if it cracks, you can fill the cracks with dulce de leche as well.

My 13-yo daughter wrote the following speech to give to her 8th grade English class. While I continue to eat (guiltily) eat meat, I am extremely proud of her.

In 2014, 30,170 innocent cows were brutally murdered in slaughterhouses, for YOU to eat your steak, hamburgers, hotdogs, etc. 8,666,662 little chickens were slaughtered for your chicken nuggets. 106,876 sweet, adorable pigs were killed for your bacon. You may not care, to you animals may simply be meaningless, their only purpose being your food. But they’re not. Why are some animals okay to eat, and not others? Why would you happily eat a pig, or cow, but the thought of eating a cat or dog is terrible?

In 2014, I stopped eating meat. 6-9 months before that I had stopped eating all meat except chicken. I honestly have no clue why I thought it was alright to eat to eat chicken. But, I did stop. Why did I stop eating chicken? A Bones episode. It depicted a warehouse full of chickens, each of them given less than a foot of space to live. It depicted baby chicks getting their beaks cut off, because when they got older, they’d fight each other, from the stress of not having any room to live. I don’t know if what they showed was true, I haven’t had the heart to research it, not wanting to think about what was truly going on. It was at that moment that I decided I couldn’t stomach the idea of forcing an animal to go through that, so I could eat something, I really didn’t need. The idea of their lives having to end, for them to have to stop existing, for a hamburger or chicken nugget.

I don’t think it was hard to become a vegetarian, maybe it was because I hadn’t eaten cow, or pig in so long, maybe it was because I truly believed that it was just wrong and cruel to eat the carcass of a deceased animal. I think what was harder, was learning later on that there are things I didn’t know about that contain meat. Gelatin is in marshmallows and gummies, it’s made from boiling the tendons, ligaments, bones, and skin of pigs or cows. Lard is pig fat, it’s in a lot of Mexican food, being used to make quesadillas and refried beans. Truthfully, I didn’t know at the beginning, and I’m still finding out about new things that I can’t eat. If you want to count me actually becoming a vegetarian by when I stopped eating gelatin, or lard, fine by me. But I count it as when I decided it was wrong to.

I’m not trying to turn you into a vegetarian, because I know it won’t work. I think I mostly just think everyone should understand what these innocent creatures have to go through for you to eat something, many of you take for granted. And if you start to question your ways, that’s just fabulous.

I’ve written about restaurants deals in San Leandro and the Bay Area before, but new places offering deals have come around, so I thought it was time for an updated posting. These are the deal sites I’ve found, if you know of others please let me know!

These are the coupons you get in the mail. I thought it was the same site as the one above, but they have different offerings. The link goes to the deals for San Leandro, but they have them for all over (just enter your zip code).

Also check the website of the particular restaurant you want to go to. Some (pizza & Chinese joints in particular) will have coupons there or clubs that you can join for special deals.